Posts Tagged ‘foodlab0mg’

iPhone Notebook export for The Food Lab: Better Home Cooking Through Science

July 3, 2021

Notebook exported from The Food Lab: Better Home Cooking Through Science


July 3, 2021

Here’s Kenji’s YouTube channel (almost a million subscribers):

His videos are a similar style to his book, where he sometimes talks about science. For example in this video:

At the 1:45 mark, he talks about the physics behind selecting tomatoes At the 4:01 mark, he talks about boiling water (volume, heat, etc) in relation to cooking pasta

Oil-In-Water And Water-In-Oil Emulsions: What’s The Difference?

January 31, 2021

When an emulsion is “oil-in-water,” oil is the dispersed phase that is distributed into the continuous phase, water. … Milk is an example of an oil-in-water emulsion, while butter is water-in-oil.

Sous vide – Wikipedia

December 25, 2020

Leidenfrost effect – Wikipedia

December 25, 2020

Monosodium glutamate – Wikipedia

December 24, 2020

​Dark Meat Vs. White Meat: Which Is Healthier? | Women’s Health

December 13, 2020,of%20which%20are%20saturated%20fat.

The Science of Cooking an Egg | eggy guru

December 7, 2020

The egg white coagulates (turns from liquid and solidifies) at a temperature between 144 and 149 degrees The Food Lab: Better Home Cooking Through Science (9780393081084): López-Alt, J. Kenji: Books

December 5, 2020